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Hi Cathy,

Can you describe the cake more (what it looked like, texture, etc.)? Farina is another name for semolina flour, and it's used in a lot of Italian, Greek, and Middle Eastern desserts!

There's a recipe floating around the 'Net for an Italian "orange semolina cake" (no name in Italian given), which is like a cheesecake and doesn't contain heavy cream. Could that be it?

Susan, Hawaii
MsgID: 0064881
Shared by: Susan, Hawaii
In reply to: ISO: farina and ricotta cake
Board: Cooking Club at Recipelink.com
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  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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